Preparation
1. Select firm fruits: apples, pears, and pineapples hold their shape well. Softer fruits like bananas, mangoes and stone fruit (nectarines, peaches, plums) become even softer. If the fruit is too ripe, you can grill individual portions in foil.

2. Cut fruits in half or in thick slices, as appropriate (cut juicy fruits into thick slices and split bananas, but leave them in the peel). Keep the skins on.

3. Cover cut fruit in cold water with spices plus 1 teaspoon of lemon juice per cup of water, and soak for 20 to 30 minutes in the fridge (if there’s no room, you can leave the container on the counter, but add ice to keep the water cold).

4. If you want to add rum, you can marinate the fruit in it or add rum to the melted butter. (The alcohol may cause flames to flare.)

5. Clean the grill so that no meat or other food bits attach to the fruit. Lightly spray the grill with a bland vegetable cooking oil (not olive oil, which will add flavor to the fruit); or brush with melted butter.

6. Place large pieces directly on the grill, basted with butter to keep them from sticking. Smaller pieces can be grilled on skewers or a grill pan.

7. Close the top and cook for 10-12 minutes, turning at midpoint. Serve plain or with ice cream or whipped cream.